Minestrone Soup (Instant Pot)
Cook Time:
10 min
Prep Time:
10 min
Servings:
4
Ingredients
- 1 carrot
- 1 cup chickpea rotini (pasta of choice)
- ½ cup broccoli florets
- ½ cup zucchini
- ½ can red kidney beans
- ½ can cannellini beans
- 1 14 oz can diced tomatoes
- 1 tbsp tomato paste
- 2 cloves minced garlic
- 1 small onion diced
- 1 tbsp italian seasoning
- 4 cups vegetable broth
- 1 cup water
- 2 cups spinach
- 1 tbsp olive oil
Directions
- Cut all the vegetables and keep ready.
- Keep Instant pot in saute mode and heat the oil.
- Add the minced garlic and red pepper flakes and roast for less than a minute.
- Add the onions and saute till translucent.
- Add the carrots, zucchini, pasta, tomatoes, tomato paste, beans, vegetable broth and water and give it a nice mix.
- Add salt and pepper and season well.
- Turn off saute mode and switch to pressure cook mode for 2minutes on high.
- After 2 minutes, force release the pressure, open the lid and add the finely chopped spinach.
- The soup is ready in a few minutes.
- Enjoy the soup with some fresh parmesan cheese and a side of bread.
Notes: The soup can also be made on the stove. The cooking time will be a little longer.